It has slowly been dawning on me that baking a good blueberry muffin is an exercise in restraint. While I battle with my instinct to tip just a little bit more of those juicy, scrumptious blueberries into my muffin batter, I have to constantly remind myself that blueberries have a high liquid content and adding too many blueberries can mess with the overall consistency of my muffins. Especially, when baking with the lovely, dime-sized berries found on our local Vermont blueberry farms. This recipe was loosely adapted from The Bread Bible.
Recipe makes 10 muffins.
- 3/4 cup Blueberries
- 1/4 cup Sugar
- 4 tbsp Butter (Softened)
- 1/2 cup Sour Cream
- 2 Eggs
- 1/2 cup Milk
- 2 cups Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- Zest from 1 Lemon
- Preheat your oven to 400.
- Grease or line 10 of the muffin cups. Partially fill the remaining two cups with water.
- Beat together the butter, sour cream, and sugar.
- Add the eggs, and continue to beat the ingredients together.
- In a separate bowl, combine the flour, salt, baking powder, and lemon zest.
- Add in the blueberries.
- Gently fold the liquids into the dry ingredients, alternating between adding the milk and the egg mixture. The batter should not be fully uniformed when you scoop it into your muffin tins.
- Scoop your battering into your muffin tins.
- Bake for 25-30 minutes.